Mold Detox Friendly Beef and Cabbage Skillet

Total time40 min

Prep time15 min

Cook time25 min

Mold Detox Friendly Beef and Cabbage Skillet

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Ingredients

4 servings

1 lb ground beef (85% lean)
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, thinly sliced
3 cloves garlic, minced
½ medium head green cabbage (about 6 cups), cored and thinly sliced
2 medium carrots, peeled and cut into matchsticks
1 tbsp apple cider vinegar
Chef's tip
Use the same amount of lemon juice - it's a touch brighter and fruitier than vinegar.
½ cup chicken broth
1 tsp dried thyme
1 tsp dried oregano
¾ tsp salt, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 7–8 minutes. Transfer the beef to a plate and pour off all but a thin film of fat from the skillet.
2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.

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